Description
Ina Garten’s roasted eggplant parmesan elevates classic Italian comfort with golden-crusted eggplant layers and rich marinara. Cheese melts luxuriously between herb-seasoned slices, creating a Mediterranean masterpiece you’ll savor with pure culinary delight.
Ingredients
Scale
- 1.1 kg (2.5 lbs) eggplant, unpeeled, halved lengthwise, and sliced 6-8 mm (¼–⅓ inch) thick
- 450 g fresh buffalo mozzarella, thinly sliced
- 225 g garlic and herb goat cheese
- 150 g (1.5 cups) freshly grated Italian Parmesan
- 700 g marinara sauce
- 240 ml (1 cup) olive oil
- 130 g (1.3 cups) fresh breadcrumbs
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1.5 tbsps kosher salt
- 1 tsp salt
- 1.5 tsps freshly ground black pepper
- ¼ cup fresh basil or parsley, chopped
Instructions
- Oven Preparation: Position three racks evenly and heat to 200°C (400°F) for consistent roasting environment.
- Eggplant Transformation: Distribute eggplant slices across three baking sheets in single layers. Brush generously with olive oil, then season with oregano, salt, and black pepper, creating a flavor-rich foundation.
- Roasting Technique: Place eggplant trays in oven, flipping and rotating after 15 minutes to ensure uniform caramelization. Roast for total 25 minutes until golden and tender, maintaining original oven temperature.
- Layering Composition: In ceramic baking dish, create a strategic flavor profile by alternating marinara sauce, roasted eggplant, basil leaves, mozzarella, goat cheese, and Parmesan. Build three harmonious layers, finishing with Parmesan topping.
- Aromatic Crumb Topping: Pulse breadcrumbs, garlic, and basil in food processor. Incorporate olive oil and salt, blending until cohesive. Sprinkle evenly across dish surface for textural complexity.
- Final Baking Stage: Return assembled dish to oven, baking 45-50 minutes until edges bubble and surface transforms into a golden-brown crust that promises intense flavors.
- Resting Period: Allow dish to settle at room temperature for 10 minutes, enabling flavors to meld and layers to stabilize before serving this culinary masterpiece.
Notes
- Optimize Eggplant Roasting: Slice eggplant uniformly to ensure even cooking and prevent soggy or undercooked sections.
- Master Layering Technique: Create balanced layers by distributing ingredients evenly for consistent flavor in every bite.
- Breadcrumb Perfection: Pulse breadcrumb mixture briefly to maintain texture and prevent over-processing into a paste.
- Resting is Crucial: Allow the dish to rest after baking, letting flavors meld and making it easier to serve without falling apart.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg